Baklava with Honey and Pistachios

Ingredients

• 1 package Phyllo dough
• 3 cups Shelled pistachios
• 1 cup Unsalted butter, melted
• 1 teaspoon Ground cinnamon
• 1 cup Honey
• 1 cup Water
• 1 cup Granulated sugar
• 1 tablespoon Lemon juice
• 1 teaspoon Rose water(optional)

Instructions

1. 1

   Preheat oven to 325°F (165°C). Grease a 9x13 inch baking pan with butter.

2. 2

   Pulse pistachios in a food processor until finely chopped, then mix with cinnamon.

3. 3

   Unroll phyllo dough and trim to fit the pan. Keep covered with a damp towel to prevent drying.

4. 4

   Place two sheets of phyllo in the pan and brush with melted butter. Repeat until you have 8 sheets layered.

5. 5

   Sprinkle about 3 tablespoons of the nut mixture over the top layer.

6. 6

   Continue layering 2 sheets of phyllo, brushing with butter, and adding nuts until all nuts are used. Top with the remaining 8 sheets of phyllo, brushing each with butter.

7. 7

   Using a sharp knife, cut the baklava into diamonds or squares all the way to the bottom of the pan.

8. 8

   Bake for 50 minutes or until golden brown and crisp.

9. 9

   While baking, combine honey, water, sugar, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes. Stir in rose water if using and let cool.

10. 10

    Immediately pour the cooled syrup over the hot baklava. Let sit for at least 4 hours or overnight to absorb the syrup before serving.